How to make
Personally, I prepare the almond flour for these delicious pancakes myself. For this purpose I bake and leave half the amount of almonds to cool and then grind them into a fine flour. This guarantees that the pancakes will be much tastier.
Peel the bananas and weigh them - they should be 7 oz (200 g).
Knead well until a smooth puree is obtained and then add the beaten eggs with a pinch of salt and sugar. Add the almond flour and a little milk.
Stir until a smooth pancake mixture is obtained. Leave it for 5-10 minutes, because it will thicken even more.
Heat a frying pan with a non-stick bottom and grease it with oil. It is best if the stove is moderately heated - turn it on the 4th or 5th degree.
Using a small ladle, scoop out the mixture and pour it into the pan in a circle. Shape them well with the ladle, by pressing them down lightly. Make small pancakes to make them easier to turn.
Turn the American pancake to bake on the other side, then place it into a plate and spread it with ghee. Proceed until you run out of products.
Serve the gluten-free banana pancakes with jam of your choice.
